Reuben Mac and Cheese Recipe - Allrecipes.com
Reuben Mac and Cheese Recipe
  • READY IN 1 hr

Reuben Mac and Cheese

Recipe by  

"I just love the Reuben sandwich so I wanted to create a casserole version. It turned out delicious! My son came home from football practice and brought a friend who dove into it as soon as he saw it. Yum! I served it with some steamed green beans and coleslaw mixed with thousand island dressing and toasted, buttered rye bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
  4. Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
  5. Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
  6. Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
  7. Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2012

I really liked this recipe. My family enjoyed it, including my picky two year old. The only thing I will do differently next time is make my rue with a little less milk and a little more sauerkraut juice to give it a little more pop. I also might add about a half of a cup more sauerkraut, just because there wasn't enough of the flavor throughout. Overall great recipe though!

 
Most Helpful Critical Review
Aug 25, 2012

I actually have a recipe very much like this that I found in one of my mom's cookbooks. (From the 80's) with one major exception - no panko. Love your version! I'm a vegetarian, so I leave out the meat. My friends love it, and one of them dislikes sauerkraut.

 

10 Ratings

Aug 28, 2012

I made this dish last night and I love it! It's def. a fun twist on the traditional upside down reuben sandwiches I would make in the oven. I love it. Having the noodles in this dish makes it a meal in one! Thanks for sharing!

 
Nov 01, 2012

I doubled the amount of corned beef and cut back on the egg noodles just a touch to compensate. I also added more butter to the crumb topping because when I added the three tablespoons of butter, it seemed like it wasn't enough. This was actually quite good, the whole family liked it which surprized me. We all agreed that this recipe is a repeater.

 
Jan 02, 2014

This was really great. I served it with a ham, so omitted the corned beef. I am sure to make it again and the next time the corned beef will be in there. Thank you for a tasty clever meal idea!

 
Jan 02, 2014

I did not have the rye read for this so I omitted this. I used rotini and smoked sausage because that is what I had. Mixed everything together, did not layer and put it in the oven. We all enjoyed this. Will make this in the future. Very easy for potluck/ carry-ins.

 
Oct 27, 2013

I liked the recipe but will add double the corned beef next time.

 
Mar 23, 2013

This dish was rich and a bit heavy. It was certainly cheesy. Next time, I might cut back on the sauerkraut and mustard since those ingredients gave the dish a good zing, and increase the corned beef and rye since I felt those signature Reuben flavors were a bit lost. Oh, and we left out the salt and didn't miss it.

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 27.6 g
  • 43%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1230 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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